n.— «The degustation consists of lots of small dishes, sometimes building to a final savoury dish you’d call entree-sized, after which come a series of sweet things that might culminate in petit fours, or little chockies and bickies to you and me. King of the dego, as it’s known in restaurant circles, is shaggy chef Shannon (Bennett) whose restaurant (Vue de Monde) will only sell you a dego if you wander in at night.» —“Little by little” by John Lethlean The Age (Melbourne, Australia) Apr. 27, 2006. (source: Double-Tongued Dictionary)

Tagged with →  

This site uses Akismet to reduce spam. Learn how your comment data is processed.